The new food movement/trend is eating well and healthy to look and feel better. And what better time than spring to jump-start lighter, delicious eating. From blueberries and strawberries to asparagus and spinach, good choices can improve moods for all ages. Local fresh foods really are healthier. You will enjoy higher nutrient levels because they… Read More

Younger women typically rely on their gynecologist as their only physician, says Dr. Katharine Taber, director of the Women’s Wellness Center at Northwest Hospital, “but at midlife that really changes.” A single doctor can’t realistically provide all of the specialized services needed for midlife health, she explains, but women’s clinics have a network of expertise… Read More

Memorial Day brings the holiday weekend that ushers in the beginning of everything summer. And Shavuot occurs at the same time, reminding us of the Exodus from slavery in Egypt. The Torah was given to the Jews, as their journey was one from misery to a country flowing with milk and honey. So, eating dairy… Read More

Ah, Pesach! At first the matzah delights us with its spiritual symbolism and its culinary versatility: farfel, cake meal, matzah brei and more. But by the end of Pesach, we call out “Dayenu!” Enough with the matzoh. Time to return to our leavened life and cleanse our palate so that next spring our bellies pine… Read More

My family used to joke that whether you identify yourself as Reform, Conservative, Orthodox or any other variety of Judaism, on Passover we all become gastronomical Jews! Food is definitely the main event at Passover, and whether you are preparing an entire Seder or only one dish to contribute to a larger meal, eggs can… Read More

Passover is the time of the year when Jews celebrate our freedom from slavery in Egypt. But the endless monotony of eggs, potatoes and matzah for eight days may leave you feeling like a slave to your chametz-free diet. However, the avoidance of bread and certain grains and legumes doesn’t have to limit the wealth… Read More

In designing and testing theories on how the body programs its 19,000 genes, Moshe Szyf, a geneticist and molecular biologist at McGill University in Montreal, has expanded the notion of Jewish guilt. Sure, we might feel bad about passing along hereditary genes that raise our baby’s future risk of breast cancer, obesity or depression. But… Read More

Hamantaschen talk is always about the filling: prune, poppy, apricot and strawberry, just to name a few favorites. I love being creative with the fillings, but this year I wanted to change up things with a flavored dough rather than just a fun filling. And what better ingredient to include than chocolate. Once you have… Read More

Whether you live for culinary adventure or unfamiliar items on your plate make you nervous, trying new foods is a worthwhile endeavor. But even avid foodies don’t have the time to try everything. So how can you prioritize your food bucket list? Enter “1,000 Foods to Eat Before You Die,” a new book that presents… Read More

Some things never change, and I’m so glad. From the mouth-watering brisket at Edmart Deli to Rosendorf’s challahs, most Baltimore Jews go back to their traditional buying habits, even if they had indulged in “new” cuisine over the New Year. I spend my food shopping days purposely seeking out new things. But I forgot the… Read More